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Cinnamon Coffee Cake Two 8-inch square coffee cakes 1 package yeast, 3% cups sifted enriched compressed or dry % cup warm water (105°-115°F.) 1 cup milk Yt cup shortening or olt < * / cup sugar ,r: ’4. self-rising flour (about) 2 eggs % teaspoon vanilla extract % cup sugar v ■> w Yt cup chopped nuts yt teaspoon cinnamon Dissolve yeast in water. Heat milk until almost simmering. Measure shortening or oil and Vi cup sugar into large mixing bowl. Stir in milk until shortening melts and sugar dissolves. Cool to lukewarm. Stir in ll/2 cups flour and beat until smooth, about 1 minute by electric mixer or 150 strokes by hand. Beat in yeast, eggs and vanilla. Stir in enough more flour to make a stiff batter. Beat until smooth and elastic, about 1 minute by electric -mixer or 150 strokes by hand. Cover and let rise in warm place (80 to 85°) until light and bubbly, about 1 hour. Meanwhile, combine V> cup sugar, nuts and cinnamon. Stir batter down. Spread into 2 greased 8-inch square baking pans. Sprinkle tops with cinnamon mixture. Let rise in warm place until doubled, about 30 minutes. Bake in preheated 375° oven 20 to 30 minutes, or until golden brown.
TRIPLETT’S MILLING CO. CULPEPER, VA.
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